Cheddar Bacon Topped Salad recipe

1 head lettuce, chopped
1/2 cup chopped green, red or yellow bell pepper
1 red onion, chopped
1/2 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 tablespoons granulated sugar
4 ounces Cheddar cheese, shredded
8 bacon slices, crisp-cooked and crumbled

Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inch dish or a large salad bowl.

Combine the mayonnaise and sugar in a bowl and mix well. Spread over the layers, sealing to the edges. Sprinkle the cheese and bacon over the top. Chill, covered for 8 hours or longer.

Makes 10 to 12 servings.